Then in 2015, Chef Kapur opened the Liholiho Yacht Club brick-and- mortar location in San Francisco’s Lower Nob Hill neighborhood. “I already kind of had the experience of how to make sure all aspects (of a restaurant) would run… I have had a lot of work prior to the pop-up in the industry executing at a high level,” he says. “So, the challenge wasn't so much ‘Oh, how do I do this? How do I order? How do I book the tables?’ (It) was to define what it was, or what it would be, but not getting so caught up in the future.” Coming out of the pandemic, he and his business partners have made steps to provide equity to every member of their team. It means that the partners will get less of the pie. The hope, however, is that it will help change the old industry model that was not working for most. That way, the future will be sustainable for everybody involved.
One of his favorite Bay Area restaurants: Rintaro
In terms of the food, Chef Kapur really likes the new chicken wings. They are deboned, stuffed with sticky rice, then double-fried with butter along with a spice blend that is very tasty.
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